Stir Fry

Stir Fry serves 4-6

	1 tsp olive oil
	1 cup(s) uncooked bok choy
	1 cup(s) shredded carrot(s)
	1 cup(s) uncooked broccoli
	1 cup(s) sweet red pepper(s)
	1 cup(s) uncooked bean sprouts
	1 cup(s) baby corn ears
	1 cup(s) snow peas
	1 cup(s) water chestnut(s)
	1 cup(s) fresh mushroom(s)
	8 oz uncooked lean pork tenderloin, or shrimp or chicken or scallops
	2 serving(s) 365 Ginger Soy Sauce   (2 Tbsp)
	4 cup(s) Pacific Natural Foods Organic Broth Organic Mushroom Broth
	1 cup(s) uncooked celery
	1 Tbsp Canola Oil
	4 cup(s) cooked brown rice, cooked in mushroom broth

Instructions

Fool Proof Brown Rice: Put 1 cup brown rice in an oven proof dish. Boil 2 cups of broth and 1 tsp olive oil in a pan. When boiling add to rice, stir and cover tightly with aluminum foil. Bake @ 350 for one hour. 

Chop all vegetables and keep them separated. Cut the meat into bite-sized pieces. store in fridge until needed. Heat 1/4 cup broth in Wok on medium-high heat.  Saute/steam vegetables one at a time starting with the firmest, adding more broth as necessary and using a cover to steam. Steam for 1-2 minutes. NOTE: Cook shredded carrots, bok choy, water chestnuts and bean sprouts after the meat is cooked. 

Once veggies are done, place in a bowl and set aside. Heat 1 Tbsp canola oil or sesame in the wok, stir fry meat until done (about 5-7 minutes). Then add in all the vegetables, including a carrots, bok choy, bean sprouts and water chestnuts. Add Ginger Soy Sauce and stir. When mixture is bubbling remove from heat and serve over brown rice. Note: any vegetable can be added from your fridge.  This is a great way to use left over vegetables. You can also substitute shrimp, scallops or chicken for the pork.  If I am using cooked meat, I substitute broth for the canola oil and just warm the meat before adding the veggies back into the wok.